Pears in mulled perry cider jelly

Lotte Duncan combines spiced poached pears with a deliciously tipsy jelly to create a grown-up dessert, ideal for dinner parties
By Lotte Duncan
Pears in mulled perry cider jelly
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus setting
  • Effort: easy



  • 570 ml perry, (pear cider)
  • 1 cinnamon sticks
  • 1 star anise
  • 2 cloves
  • 1 tbsp lightlight muscovado sugar
  • 4 peeled and cored ripe pears, cut into quarters
  • 1 tbsp calvados
  • 4 tsp gelatine


1. Put the perry, cinnamon stick, star anise, cloves and sugar in a large saucepan and gently heat for 10 minutes. Add the pears and simmer for 2 minutes. Remove the pears and cool. 2. Remove the spices, stir the Calvados into the cider and add the gelatine, whisking in thoroughly as it dissolves into the perry over a gentle heat. Do not allow the mixture to boil. 3. Lightly oil a loaf tin and line it with cling film. Place the pear quarters on the bottom of the tin. Now pour the jelly on top. Leave to cool for 1 hour, then chill in the refrigerator until set. 4. Remove the jelly from the refrigerator 15 minutes before serving to allow the gelatine to come to room temperature. 5. Turn the jelly out of the loaf tin and remove the cling film. Place on a serving dish. Serve in slices, decorated with yellow and white rose petals and leaves.

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